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Newsletter Archive

2008-05-16


	Hi Braaimeat fans, Are you in the draw? 15 days to go... We are running a competition for the whole of May, you can win a fabulous Braai Tool Set, anyone who orders £30 or more on either SA-Eshop or Braaimeat are automatically entered into the competition. The winner will be announced first week of June. FULL range is on the SA-Eshop and our Braai Range is on Braaimeat. THIS WEEK'S SPECIAL OFFERS FROM WWW.SA-ESHOP.COM Spur Salad & French Fry Dressing 375ml WAS £3.50 NOW £2.50 Willards Flings - 150g (large) WAS £1.80 NOW £1.00 Aromat Seasoning original Large 200g WAS £4.00 NOW £2.00 THIS WEEK'S SPECIAL OFFERS FROM WWW.BRAAIMEAT.CO.UK Knorr Sauce Braai 250ml WAS £3.20 NOW £2.00 Traditional Biltong 250 g sliced WAS £8.25 NOW £6.50 THIS WEEK'S NEW PRODUCT LAUNCH We have sourced a full range of Sringbok jerseys, rugby balls and collectors goodies, just in time for Father's Day. Click the banner below to start shopping. RECIPE OF THE WEEK! Smoked Snoek Pate Snoek is a fish found off the waters of Cape Town. It has a distinctive sea taste to it and is loved by all South Africans. If you cannot get any Snoek then you can replace it with smoked Hadock for this dish. Ingredients 250g smoked Snoek 250g cream cheese 15ml (1 Tablespoon) lemon juice Pinch of Ginger powder 10 ml (2 teaspoons) tomato paste 2.5 ml (half a teaspoon) sugar Black pepper Half a small chopped onion 125ml (half a cup) of fresh cream Instructions on how to make it Remove all skin and bones and flake the fish. Blend all ingredients except the cream in a food processor. Whip the cream and fold into the mixture. Press into a mold of your choice. Gives between 8 and 10 servings. This should keep for about a week in the fridge. We do not recommend that you freeze it.